Scheiterhaufen (Austrian Bread Pudding)
Scheiterhaufen is a layered Austrian bread pudding of soaked white bread, apples and peaches, baked until the top sets. Its name means funeral pyre, probably a nod to the stacked slices. Stale bread is the right choice here, since it drinks up the milk and egg without falling apart. The recipe is a loose guide, and cooks have long used whatever fruit was in season, so plums or raisins fit just as well.
Instructions
Wash the apples and peaches, peeling them if you prefer, and cut them into slices about ¼ inch (1 cm) thick. Cut the bread into slices of roughly the same size.
Pour the milk into a bowl, add the eggs, and mix well. Dip the bread slices into the mixture and let them soak for a few seconds. Stale bread needs a little longer than fresh.
Stir the sugar and cinnamon together in a cup or small bowl.
Grease an ovenproof dish. Layer bread and fruit slices alternately in the dish, sprinkling some of the cinnamon sugar over each layer. For the best result, start and end with bread. You can keep apple and peach in separate layers or mix them.
Scatter a few flakes of butter over the top. Bake for 45 minutes at 180°C/350°F, then serve.
Make it personal.
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